2 tablespoons olive oil, plus more for grill grates
1/2 cup plain low-fat yogurt
2 teaspoons finely grated lemon zest
1 tablespoon lemon juice
Salt and pepper
4 romaine hearts, halved lengthwise
How to Make It
In a small bowl, stir together 2 Tbsp. oil, yogurt, lemon zest and lemon juice. Season lightly with salt and generously with pepper.
Preheat grill (or grill pan) to medium-high; lightly oil grates. Place lettuce on grill and cook, turning often, until charred in spots, about 2 minutes. Remove lettuce to serving platter. Drizzle with yogurt dressing and serve immediately.
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